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June 16, 2012
Although we’re not really sure if you can classify Guinness as a food, it doesn’t change the fact that we love it, and it goes without saying that brownies are easily one of the best dessert snacks of all time. These brownies have been infused with the popular Irish dry stout, and even if you don’t drink you will certainly enjoy these. Adding the Guinness to the mix provides a depth of flavour to the brownies that otherwise couldn’t be achieved.
1 cup Guinness
16 ounces semisweet or bittersweet chocolate, chopped, divided
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/2 teaspoons kosher salt, divided
1.Preheat oven to 350°. Line a 9x9x2″ metal baking pan with foil, leaving a 2″ overhang. Bring stout to a boil
in a medium sauce- pan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout.
2. Stir 12 oz. chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until
melted and smooth.
3. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup
stout from pan. Fold in flour and 1 1/4 tsp. salt. Pour batter into prepared pan.
4. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist
crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining
4 oz. chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth. Add
reserved 1/4 cup reduced stout, remaining 2 Tbsp. butter, and 1/4 tsp. salt; whisk until well blended.
5. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes.
Using foil overhang, lift brownie from pan; cut into squares.
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